Ingredients

The following ingredients have 6 Servings
  • 1 small onion (finely chopped)
  • 1 garlic clove (minced)
  • 15 oz can whole kernel corn (drained)
  • 15 oz can diced tomatoes
  • 15 oz can black beans (drained and rinsed)
  • 1.5 cup shredded cooked chicken (I used oven roasted; you can use rotisserie chicken)
  • 1 Tablespoon taco seasoning
  • 10 oz enchilada sauce
  • 2 cups penne rigate pasta (uncooked)
  • 2 cups shredded cheddar cheese
  • sour cream
  • green onions (chopped)

Instruction

  • Preheat oven to 375 degrees F.
  • Grease a 13" by 9"casserole dish.
  • Cook pasta according to the directions on the package. Drain and place in a large heat proof bowl.
  • Add chicken. Sprinkle taco seasoning over the chicken.
  • Add corn, black beans and diced tomatoes.
  • Add onion and garlic.
  • Stir everything together.
  • Place in the prepared dish.
  • At this point you can cover the dish and chill overnight or freeze (make sure the dish is not warm before placing in the fridge or freezer). Let the dish stand in room temperature while the oven is preheating, then bake (add 10 more minutes to the total time).
  • Before baking, sprinkle cheese over the top.
  • Bake for 15 minutes, or until the cheese is melted. You can place the dish under the broiler set on low for 2 to 3 minutes to brown up the cheese.
  • Let stand for 10 minutes before serving.
  • Refrigerate any leftovers for up to 2 days.